Name: Crispy Roasted Cauliflower
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 1 medium head cauliflower, cut into florets; 2 tablespoons olive oil; 1 teaspoon garlic powder; 1/2 teaspoon salt; 1/4 teaspoon black pepper

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This crispy roasted cauliflower is one of my favorite side dishes to make when I want something simple, flavorful, and healthy. The cauliflower turns golden brown in the oven, with edges that get perfectly crisp while the inside stays tender. It’s an easy recipe that transforms a basic vegetable into something I always look forward to eating.

Why You’ll Love This Recipe

I love this dish because it only takes a few ingredients and minimal prep, yet the flavor is incredible. Roasting brings out the natural sweetness of cauliflower, and the garlic powder adds just the right savory touch. It’s versatile enough to pair with almost any main dish, or I can enjoy it on its own as a light snack. Crispy Roasted Cauliflower

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Cauliflower, cut into florets
Olive oil
Garlic powder
Salt
Black pepper

Directions

I preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
I cut the cauliflower into bite-sized florets and place them in a large bowl.
I drizzle with olive oil, then season with garlic powder, salt, and pepper.
I toss everything until the florets are well coated.
I spread them out evenly on the baking sheet, making sure they’re not crowded.
I roast for 25–30 minutes, flipping halfway through, until the cauliflower is golden and crispy on the edges.
I serve it hot, sometimes garnished with fresh parsley or a sprinkle of Parmesan.

Servings and timing

This recipe makes about 4 servings. It usually takes me 10 minutes to prep and 25–30 minutes to cook, so the total time is around 35–40 minutes.

Variations

Sometimes I add smoked paprika or cumin for a spiced version. If I want more crunch, I toss the florets with a little grated Parmesan before roasting. For a tangy twist, I drizzle with lemon juice or balsamic glaze just before serving.

Storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I prefer the oven at 375°F for 10 minutes so the cauliflower crisps back up. The air fryer also works great for reheating. Crispy Roasted Cauliflower

FAQs

How do I get my cauliflower extra crispy?

I make sure the florets are dry before tossing with oil, and I spread them out in a single layer on the baking sheet.

Can I use frozen cauliflower?

Yes, but I roast it straight from frozen at a higher heat (about 450°F) so it doesn’t turn soggy.

Do I need to boil the cauliflower before roasting?

No, roasting from raw gives the best texture and flavor.

Can I make this recipe in an air fryer?

Yes, I roast at 400°F for about 15 minutes, shaking the basket halfway through.

What can I serve with roasted cauliflower?

I like serving it with grilled chicken, fish, or alongside pasta dishes. It also works well as a topping for grain bowls or salads.

Conclusion

This crispy roasted cauliflower is quick, easy, and packed with flavor. The caramelized edges and tender centers make it an irresistible side dish that I always come back to. Once I tried it, it became a regular in my weekly rotation.